Page 25 - Inspired 2016 - Issue 3

PIEDMONT
Ask any foodie about Piedmont, and their mouths will instantly salivate. This northern region at the foot of the Alps is dubbed Italy’s decadence capital for a reason. A wander through the grape vines will introduce you to the elusive Timorasso white grape, which has a similar body and taste to a white Burgundy. Pair your wine with a giant stack of Montebore cheese, often called “the wedding cake” due to its unique tiered shape. For added indulgence, dip your bread into a big bowl of fonduta, a cheese dip enhanced with egg yolks, olive oils and handfuls of foraged white truf es. No meal in Piedmont is complete without a scoop of fresh gelato at Agri, which is made from milk pumped and churned that morning.
TUSCANY
Undoubtedly the world’s most famous food and wine region, Tuscany’s fabled, lush green hills beckon hungry tourists in search of culinary enlightenment. This is where you’ll nd Paolo Parisi, the Prince of Salumi, the cold cut family that includes salami. His award- winning prosciutto can be enjoyed at his Renaissance style Fattoria farm, which is set against the winding cypress trees and sloping Tuscan hills. For a taste of the region in a more urban setting, sample cheeses, wine, truf e oils and meaty olives in the lively markets of Florence. Be sure to wash it all down with a bold glass of Tuscan Chianti served in the iconic bamboo clothed bottle.
DISCOVER THESE FLAVORS FOR YOURSELF. TURN TO PAGE 25 FOR TOURS TO ITALY’S BEST REGIONS.
INSPIRED 2016 • ISSUE 3§24